Preparation

1. In a medium saucepan, warm the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the apple, ginger, cinnamon, salt and a pinch of cayenne. Continue cooking, stirring occasionally, until the apples are softened, about 10 minutes.

2. In a blender or the bowl of a food processor fitted with the steel blade attachment, combine the apple-onion mixture with the strawberries, cilantro and mint. With the motor running, add the water and puree until smooth.

3. Transfer the soup to a large metal, glass or ceramic bowl and refrigerate, uncovered, for at least 1 hour or up to 3 hours. (If chilling longer, cover the bowl with plastic wrap and use within 3 days.)

4. Divide the soup among 4 bowls. Garnish each serving with a tablespoon of crème fraîche and a tablespoon of toasted almonds. Serve immediately.

my notes

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